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Cawl Mamgu - Granny Broth (Welsh Mutton Broth)



Ingredients

2 lb best end of neck of Lamb

Lamb Lamb

Salt And Pepper

Salt and Pepper Salt and Pepper

1 large Carrot sliced (6-8 oz)

Carrot Carrot

4 oz Swede or Turnip, diced

Turnips Turnips

2 lb Leeks

Leek Leek

4 medium Potatoes scrubbed

Potato Potato

2 oz Pearl Barley

Barley Barley

1 heaped tablespoon chopped Parsley

Parsley Parsley

Method

Put the meat (don't cut it into chops, but have the joint chined) into a deep pot. Cover with water, add salt and pepper and bring to the boil. Skim off the greyish-brown foam. Put in the pearl barley, carrot, swede, potatoes and 1 large leek, whole, from the 2 lbs of leeks. Simmer for 1 1/2-2 hours, until the meat is cooked. Meanwhile, clean and slice the rest of the leeks, discarding the coarse green part. When the meat is done, divide it into chops; remove and peel the potatoes, then return them with the meat to the pot. Take out the large leek and discard. Put in the sliced leeks and parsley - cook for 5 minutes only - the leeks should still be crisp. Serve in soup plates, with a marigold flower or two on top if it's the season. Fingers of bread should also be provided.

Remarks
Appeared on menu: Cawl Mangu $1.80 (Granny's broth - lamb shank and vegetable and barley)





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